
News
Optimize flavour in bakery with chemical analysis
April 12, 2012
By Bakeryandsnacks.com
By Bakeryandsnacks.com
April 12, 2012
By Bakeryandsnacks.com
By Bakeryandsnacks.com
April 12, 2012 – Closely analyzing flavour compounds can
help bakers select the best flours and oils to optimize taste, according
to a flavour consultant with almost 20 years’ experience at Kraft
Foods. | READ MORE
Leave a Reply